Meatless Cassava Oiled-Down (recipe)

Oiled down (also more commonly referred to as ‘oildown’) is one of those truly transcendent West Indian delights. As I wrote, in one of this blog’s first entries:

“Oil Down, is a colloquial Caribbean name for any dish of starchy vegetables cooked in coconut milk until all the milk is absorbed and the ingredients have turned into a creamy mush (or have ‘oiled down’). The two most popular oil downs are breadfruit oil down and cassava oil down. Oil down is really something to experience first-hand, I am not sure that I can convey the creamy, buttery, saltiness that envelops one with each bite. Just trust me, it’s something you want to try for yourself”

The local government here has been trying to encourage cassava production and for this I am glad. Mostly because it means that it can now be found in the frozen section of my neighbourhood supermarket already peeled and cored. Now even though I believe in buying from local farmers markets when it comes to ground provisions any method that I can see what I am getting before I buy it I am all for. Too many times we have bought ground provisions in the market and when you cut it open there are worms or rotten spots that render the useable part of one’s purchase much less than budgeted for (and as a result more expensive in sum). So for the frozen cassava I am eternally grateful.

Once the cassava is defrosted and chopped (and a few of the inner fibrous veins that still remained removed) this recipe couldn’t be any simpler. And the final result is to die for. It has all the aroma and texture that characterizes oil down. Fragrant theme, buttery creamed coconut sauce, and the cassava? It is rendered melt in your mouth succulent and tender, and absorbs all the aroma and flavour of the coconut sauce.

7. Cover mixture and simmer for about 25 to 30 minutes until all the coconut milk has been absorbed and the cassava is cooked and tender. There should be only a small amount of coconut oil in the pan.
8. Remove whole hot pepper before serving.